Creamy Coconut Chicken with Roasted Sweet Potatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Coconut Chicken with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chicken with Roasted Sweet Potatoes

Savor the tropical twist of succulent chicken simmered in a light, creamy coconut sauce and served alongside tender, oven-roasted sweet potatoes. This dish boasts vibrant flavors with a hint of spice and sweetness, making it a comforting yet refreshing meal perfect for any time of day.

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NUTRITION

384kcal
Protein
38.1g
Fat
12.3g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Sweet Potato

1/4 cup Light Coconut Milk

1 teaspoon Olive Oil

2 cloves Garlic

Pinch of Salt

Pinch of Black Pepper

1/2 teaspoon Paprika

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Peel and cube the sweet potato into even pieces. Toss the cubes with half a teaspoon of olive oil, a pinch of salt, and a pinch of black pepper.

  • 3

    Spread the sweet potato cubes on a baking sheet in a single layer and roast in the oven for about 25-30 minutes until tender and lightly browned.

  • 4

    While the potatoes roast, heat the remaining olive oil in a skillet over medium heat. Mince the garlic and sauté for 30 seconds until fragrant.

  • 5

    Cut the chicken breast into bite-sized pieces, season with salt, pepper, and paprika, and add them to the skillet. Sauté the chicken until it’s lightly browned on all sides, about 5-7 minutes.

  • 6

    Pour in the light coconut milk, stirring to combine with the chicken and garlic. Let it simmer for another 5 minutes until the sauce slightly thickens and the chicken is cooked through.

  • 7

    Plate the creamy coconut chicken alongside the roasted sweet potatoes. Serve warm and enjoy the delightful mix of tropical and savory flavors.

Creamy Coconut Chicken with Roasted Sweet Potatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Coconut Chicken with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chicken with Roasted Sweet Potatoes

Savor the tropical twist of succulent chicken simmered in a light, creamy coconut sauce and served alongside tender, oven-roasted sweet potatoes. This dish boasts vibrant flavors with a hint of spice and sweetness, making it a comforting yet refreshing meal perfect for any time of day.

NUTRITION

384kcal
Protein
38.1g
Fat
12.3g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Sweet Potato

1/4 cup Light Coconut Milk

1 teaspoon Olive Oil

2 cloves Garlic

Pinch of Salt

Pinch of Black Pepper

1/2 teaspoon Paprika

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Peel and cube the sweet potato into even pieces. Toss the cubes with half a teaspoon of olive oil, a pinch of salt, and a pinch of black pepper.

  • 3

    Spread the sweet potato cubes on a baking sheet in a single layer and roast in the oven for about 25-30 minutes until tender and lightly browned.

  • 4

    While the potatoes roast, heat the remaining olive oil in a skillet over medium heat. Mince the garlic and sauté for 30 seconds until fragrant.

  • 5

    Cut the chicken breast into bite-sized pieces, season with salt, pepper, and paprika, and add them to the skillet. Sauté the chicken until it’s lightly browned on all sides, about 5-7 minutes.

  • 6

    Pour in the light coconut milk, stirring to combine with the chicken and garlic. Let it simmer for another 5 minutes until the sauce slightly thickens and the chicken is cooked through.

  • 7

    Plate the creamy coconut chicken alongside the roasted sweet potatoes. Serve warm and enjoy the delightful mix of tropical and savory flavors.